When pre-cooking potatoes, place them in a pot with salted water rising roughly 2 inches above them. Boil over medium-high heat for 15 to 20 minutes, or until they are easily pierced with a fork. Drain and allow potatoes to cool before slicing into 1/4 inch rounds. Cook the bacon in skillet until crispy, removing it and 3/4 the fat. Reserve bacon.

Add finely chopped onion to remaining bacon fat, and cook until translucent and beginning to caramelize. Add vinegar, sugar, salt and mustard to thicken. Once the mixture has started to bind, add the pre-cooked potato rounds, and toss in mixture to ensure even coating. Transfer salad from skillet to dish, and garnish with crumbled bacon pieces and fresh chopped chive or parsley. Taste the salad before serving to ensure that seasoning is ample. If not, add more salt and pepper, then re-toss. If desired, white vinegar can be substituted with an apple cider variety. While traditionally served warm, German potato salad can still be refrigerated and served afterward if necessary.